Source: Adapted from Tasty
Serving size: 1 piece of toast
Servings per recipe: 6
Try this twist on a Middle Eastern classic! Soft eggs nestled in a fragrant tomato sauce served over toasted bread - this versatile dish is perfect for any meal!View Nutrition Facts
6 slices whole wheat bread
1 tablespoon olive oil
1 small white onion, diced
1 medium green bell pepper, diced
3 cloves garlic, chopped
1 (28 oz.) can diced tomatoes
6 large eggs
½ cup part-skim mozzarella cheese, grated
½ cup fresh parsley, chopped
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper
- Heat olive oil in a large skillet pan over medium heat. Add the onion and green pepper and cook for 5 minutes, until softened.
- Add the garlic, cumin, paprika, and chili powder and stir for 1 minute until spices become fragrant.
- Add in the tomatoes along with ¼ teaspoon each of salt and pepper. Stir occasionally for 15 minutes, or until thickened.
- Transfer sauce into a medium bowl and set aside.
- Rinse and dry the skillet pan and coat with cooking spray.
- Heat pan over medium heat and crack the eggs into the pan. Let the eggs cook until whites are set (about 3-4 minutes).
- Toast the bread slices on a medium setting for 1-2 minutes. Bread should be lightly browned.
- Spoon the shakshuka sauce onto the toasted bread and spread evenly.
- Top each slice of toasted bread with a fried egg and sprinkle with cheese and chopped parsley. Enjoy!
Try adding chopped greens, summer squash or chickpeas for a nutritious boost.
Switch up your seasonings! Try Indian inspired flavors like turmeric, cardamom, and cilantro or add oregano, basil, and thyme for an Italian variation.
Make this a one-pot dish by cooking the eggs directly in the sauce. Top with cheese or yogurt and serve with bread for dipping!
More About Tomatoes
How to Select
Choose plump tomatoes with smooth skins that are free from bruises, cracks, or blemishes.
How to Store
Store at room temperature away from direct sunlight. Use within 1 week after ripe. Tomatoes taste best if not refrigerated; refrigerate only if you can't use them before they spoil. Freeze or can for later use.
How to Prepare
Rinse in cold water. Chop or slice. Eat raw: Add to salads, sandwiches, and fresh sauces. Eat cooked: Steam, microwave, boil, sauté, stir-fry, roast, grill, braise, or simmer. Add to casseroles, soups, and stews. Chop, simmer and blend to make sauce for pizza, pasta, rice dishes, casseroles, salsa, and dips.